ASEAN | Hanoi Chefs Add U.S. Beef And Pork To Their Menus | Popular Asian di...

ASEAN

Hanoi Chefs Add U.S. Beef And Pork To Their Menus

Popular Asian dishes like barbecue and hot pot or shabu shabu can be all the better when prepared with U.S. beef and pork. This is the message USMEF delivered to nearly 40 chefs in Hanoi on Oct. 2.

As a result, the chefs agreed U.S. beef is a winner compared to grass-fed competition and U.S. pork is much safer than domestic, where hog diseases have plagued the local industry.

Hanoi has become an active area due to the influx of expatriates from Japan and Korea. Plus, with a cooler climate in the northern region of Vietnam, it is also ideal for the consumption of hearty and hot dishes prepared with red meat.

USMEF introduced non-loin U.S. beef cuts like chuck eye roll, demonstrating how it can replace the grass-fed rib-eye.

The chefs were very impressed with the taste, tenderness and price points of the U.S. red meat cuts. USMEF worked with local importers to help set up business partnerships so the chefs can begin offering U.S. meat dishes on their menus.

ASEAN

Hanoi Chefs Add U.S. Beef And Pork To Their Menus

Popular Asian dishes like barbecue and hot pot or shabu shabu can be all the better when prepared with U.S. beef and pork. This is the message USMEF delivered to nearly 40 chefs in Hanoi on Oct. 2.

As a result, the chefs agreed U.S. beef is a winner compared to grass-fed competition and U.S. pork is much safer than domestic, where hog diseases have plagued the local industry.

Hanoi has become an active area due to the influx of expatriates from Japan and Korea. Plus, with a cooler climate in the northern region of Vietnam, it is also ideal for the consumption of hearty and hot dishes prepared with red meat.

USMEF introduced non-loin U.S. beef cuts like chuck eye roll, demonstrating how it can replace the grass-fed rib-eye.

The chefs were very impressed with the taste, tenderness and price points of the U.S. red meat cuts. USMEF worked with local importers to help set up business partnerships so the chefs can begin offering U.S. meat dishes on their menus.